Southside regulars would no doubt have heard a bit about the newly opened Mum's Wok, situated along the foodie hub of Runcorn Plaza. Seeing quite a few posts about it online lately, we checked it out for a family lunch on Sunday. Arriving at roughly 12.30pm the place was completely packed and super chaotic. With a crowd outside and a line from the door to the counter inside, we had no idea what was going on.
Turns out that there were actually two lines inside, one to register a number to await a table, and another line to order food once you obtained a table.
Despite the crowd, it didn't actually take too long for us to get a table, mostly because everyone didn't know they had to line up to get a number and just crowded aimlessly at the door. Each table had a menu. A definite highlight for us was the fact that you could add a dollar to any main dish and get an extra fresh tea or large bowl of hot and sour soup. At roughly $11~$13 for a main, it was definitely great value.
What also intrigued me about Mum's Wok was their collaboration with Excellent Cup, so you can have traditional Taiwanese bubble tea with traditional Taiwanese food. Unfortunately there was no option to substitute the meal drink with their full range of drinks for the difference in price, so if you want one of these you have to pay the full price.
Water and condiments are available on a DIY basis. The display cabinet showcased their pickled sides which you could also order.
As an added bonus, for every $10 spent you can get a stamp on their loyalty card and for 8 stamps you can get $5 off.
Starting off, our hot and sour soups came immediately after ordering. These were massive bowls and each large bowl could probably fill three small bowls. Flavours and textures were spot on but we wish there could have been a little more by way of meat strips.
Our fresh tea came out after, portions were generous and sugar level was customisable. I loved how fragrant my jasmine green tea was.
Bento boxes came out in succession, with about 5min gap between each.
All three of my companions had bento boxes, one had pork chop, one had braised beef and the last had popcorn chicken. Portions were very generous, the rice to topping ratio was impressive and I especially liked the fact that they had braised pork mince on the rice for added flavour, but unfortunately they used long grain rather than the short grain I often find in Taiwanese places. Today's sides were mapo tofu, seaweed salad and stir fried bamboo shoots, all of which were executed well and flavoursome. Mains were generous in portion and coming from the owners of Fry Chicken Master, their fried goodies were cooked to perfection with seasoning on point.
Opting for a noodle dish myself, I had the pork chop noodle soup. Unfortunately with the chaos of a full house, my pork chop came out after I had finished with my noodles. I really enjoyed the noodles, they were soft with just the right amount of bite and also topped with delicious braised pork. The broth was light and appetising and the greens were fresh. Pork chop was super fresh and moist with a crispy potato starch coating, always a winner in my books.
Price Range: $10 - $15pp
Taste: 8.5/10
Value: 9/10
Service: 7/10
Environment: 8/10
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